Fruity Carrot Cake With Cashew Frosting

  • Difficulty: Medium
  • 55 minutes
  • 6 servings

This cake could easily be described as extremely nutty and fruity. It’s a very nutritious and healthy gluten-free carrot cake that has in it not only banana and apple, but also oat flakes, almond flour, walnuts, almond milk, cashew nuts, and coconut milk. Taste it and tell us if you have ever had such delicious brain food before.

Ingredients Needed for Fruity Carrot Cake With Cashew Frosting

2 eggs
⅓ cup coconut oil
1 small banana, mashed
¼ cup brown sugar
4 tablespoons of maple syrup
⅔ cup oat flakes
1 small apple, shredded
3 medium carrots, shredded
½ cup almond flour
salt
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup walnut, crumbled
2 teaspoons of vanilla extract
1 cup heavy whipping cream
½ cup almond milk
1 ¼ cups of cashews
¼ cup coconut milk
2 tablespoons of lemon juice

How to Cook Fruity Carrot Cake With Cashew Frosting

  1. Add the eggs, 1/4 cup coconut oil, mashed banana, brown sugar, 2 tablespoons of maple syrup, oat flakes, apple, carrot, almond flour, baking soda, cinnamon, walnuts, 1 teaspoon of vanilla extract, whipping cream, and almond milk to a bowl. Season with salt and mix until even.
  2. Line a 9 x 3 inches Springform pan with parchment paper. Pour the mixture in it and bake for 45 minutes at 360⁰F/180⁰C.
  3. Add the remaining coconut oil, cashew nuts, coconut milk, lemon juice, the last 2 tablespoons of maple syrup, and the remaining teaspoon of vanilla extract to a blender. Blend until smooth.
  4. Top the cake basis with this frosting. Optionally, garnish the cake with baby carrots and crumbled walnuts.

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